Shared by Marium Hamid
Servings: 36 cookies
Ingredients:
- Unsalted butter – 1 cup softened, but still cool
- Powdered sugar – 1 cup
- Salt – 1/8 tsp
- Maraschino cherry “juice” – 2 tsp
- Almond extract – 1/4 tsp
- All-purpose flour – 2 1/4 cups
- Maraschino cherries, chopped – 1/2 cup
- Granulated sugar – for sprinkling the cookies
- Milk chocolate kisses – 36 unwrapped
Instructions:
- Preheat the oven to 325 degrees.
- In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
- Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
- Add the cherry juice and the almond extract until combined.
- With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
- Increase the mixer speed to medium and add the cherries.
- Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
- Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
- Sprinkle each cookie with a little granulated sugar.
- Bake the cookies until the bottoms are lightly browned, about 14 minutes.
- Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
- Transfer the cookies to a wire rack to cool completely.
Thanks for lovely recipes.